Baked Beans In Oven Recipes

Steps:

• THE NIGHT BEFORE:.
• Wash & sort beans for any small stones.
• Place in a large kettle & cover with water, about 3 inches above the beans.
• Cover & soak overnight.
• THE NEXT MORNING:.
• Drain & add 6 cups fresh cold water.
• Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
• Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
• Reduce heat & simmer for 10 minutes.
• Drain & reserve the bean water.
• Preheat oven to 300°.
• Add remaing ingredients plus 2 cups of the reserved bean water.
• Place everything into the bean pot (or whatever you're using) & cover.
• (Use double-thick aluminum foil to cover if need to.).
• Bake for 3 to 4 hours.
• IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a casserole dish, combine beans, brown sugar, ketchup, and Worcestershire sauce.
• Bake, covered, for 45 minutes or until bubbly.

Steps:

• Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour. , Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish. , Cover and bake at 325° for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary.

Steps:

• Heat oven to 250 degrees F Place a cast iron Dutch oven over medium heat& stir in the bacon, onion, and jalepenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
• Stir in the tomato paste, dark brown sugar,& molasses.
• Drain the beans& reserve the soaking liquid.
• Add the drained beans to the Dutch oven.
• Place the soaking liquid in a measuring cup & add enough vegetable broth to equal 4 cups of liquid.
• Add the liquid to the Dutch oven& bring to a boil over high heat.
• Add in cayenne, black pepper& salt.
• Give them a stir and cover with the lid.
• Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends of the green beans and add to a large bowl.
• Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
• Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes. Serve alongside the Foil Wrapped Side of Salmon with Lemon and Rosemary.

Steps:

• Preheat oven to 275 degrees F.
• In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
• Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
• Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
• Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Steps:

• BAKED BACON:.
• Preheat oven to 375°F.
• Line a half sheet with aluminum foil and put a cooling rack on top. Arrange slices in rows, with fat edges slightly overlapping lean edges.
• Bake 375 degrees without turning 20-25 minutes (depending on thickness) but remove from oven before it begins to crisp. If needed, cook more, 2 minutes at a time.
• Remove bacon to double layer of paper towel and blot excess grease.
• Lay bacon on cutting board and cut into bite-size pieces before completely cool. (I cut across the entire pile of bacon with one slice.).
• BAKED BEANS:.
• Set oven to 350°F.
• Mix the Baked Beans ingredients in a 3-quart casserole dish or half buffet tray. Add the cut-up cooked bacon and mix a little.
• Bake uncovered for 1 hour.
• Allow to cool 1 hour before serving.

Steps:

• Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.
• Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
• Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
• Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
• Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
• Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
• Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
• Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

Steps:

• Drain pork and beans and place into oven-proof bowl.
• Chop onion and apples and add to beans.
• Also add Bar-B-Que sauce, brown sugar and rasins.
• Mix together and lay bacon strips on top.
• Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.

Steps:

• Soak beans overnight.
• Drain water and refill pot. Boil 10 minutes.
• Skim off foam. Drain beans but Keep water.
• In bean pot or dutch oven put in all ingredients. Add water from beans to cover beans and 1 or 2 more inches above. Keep leftover water for later.
• Stir everything well.
• Cover and put in 225F oven for 8 hours.
• Check on them occasionally to see if more water is needed to keep beans covered so they don't dry out. Near end they don't need to be fully covered. Ready when beans are soft.

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.